Spinach Dressing

Three pantry staples turn a bowl of plain spinach into a bright, sweet-and-sour salad. Vinegar brings the pucker, sugar balances it into a syrupy sweetness, and water softens the edge into a pourable dressing you can splash over greens.

The trick is dissolving the sugar completely so the dressing turns glossy and smooth instead of gritty. Stir until you cannot feel any grains, and gently warming the mixture helps it dissolve faster. Taste as you go, since the sweet-to-tart ratio is entirely yours to set. Just add more sugar if you like it sweeter.

Toss it with cut fresh spinach right before serving for a crisp salad, or warm the dressing and pour it over to gently wilt the leaves. It is fast, fat-free, and endlessly adjustable.

Variations

• Use apple cider or red wine vinegar for a softer, fruitier tang.
• Warm the dressing and pour it hot over the spinach for a classic wilted spinach salad.
• Add a pinch of salt, a spoonful of poppy seeds, or a little minced onion for more depth.